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Taco Stuffed Peppers

Taco stuffed peppers combine classic taco flavors with crunchy bell peppers, making for a healthy, fun, and versatile meal choice that's kid-friendly and perfect for family dinners or meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large bell peppers Choose firm and brightly colored peppers.
  • 1 lb lean ground turkey Can substitute with ground beef, chicken, or plant-based proteins.
  • 1 medium onion, chopped
  • ½ tablespoon minced garlic
  • 2 tablespoons taco seasoning Add more to taste.
  • 1 cup corn
  • 1 cup canned black beans, drained and rinsed
  • 2 cups tomato salsa
  • 1 cup cooked brown rice Can substitute with quinoa.
  • 1 cup shredded cheese Use your preferred cheese.
  • 2 tablespoons chopped cilantro For garnish.
For Serving
  • Sour cream or plain Greek yogurt for serving
  • Limes for serving For extra flavor.
  • Sliced avocado for serving
  • Extra salsa for serving

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Prepare a 9x13 baking dish by spraying it with olive oil spray.
  3. Slice each bell pepper in half lengthwise and remove the seeds. Place the halves cut-side up in the baking dish. Brush with olive oil and sprinkle with salt and pepper and bake for about 15 minutes.
Cooking the Filling
  1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add ground turkey and cook until no longer pink.
  2. Add taco seasoning, chopped onion, and minced garlic to the skillet. Cook until onions turn translucent.
  3. Mix in corn, black beans, salsa, and brown rice. Let simmer for about 2 minutes.
Stuffing and Baking
  1. Carefully stuff each bell pepper half with the turkey mixture.
  2. Sprinkle cheese over the tops of the stuffed peppers.
  3. Return the peppers to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Serving
  1. Serve the taco stuffed peppers warm with sour cream, lime, avocado, and extra salsa according to taste.

Notes

Feel free to customize your peppers with a variety of toppings. You can store leftovers in the refrigerator for up to 3 days or freeze them for longer storage.